Ingredients

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Preparation

1. Stock up:

Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. (For a recipe, see Do- Ahead Turkey Stock ; in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.) When you're ready to make the gravy, bring 4 cups stock to a boil in a medium pot. Remove from heat; keep warm.

2. Make a roux:

Melt 4 tablespoons unsalted butter or turkey fat in a large heavy saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking! Within 2-3 minutes it will be the color of café au lait and smell slightly toasted. Gradually whisk in the warm turkey stock, bring to a boil, then lower the heat so the gravy's at a bare simmer.

3. Customize it:

Now, for an herbaceous kick, add 2 bay leaves or 1 sprig thyme. For an umami boost, stir in 4 dried porcini mushrooms or 2 teaspoons porcini powder along with 2 tablespoons Madeira. With or without these upgrades, let gravy simmer until reduced by half, then remove herbs or mushrooms with a slotted spoon. Season with kosher salt and serve. Or keep the gravy warm until the turkey is finished and take it one step further…

4. Extra credit:

Transfer the turkey to a cutting board and strain the drippings from the pan into a measuring cup. Skim the fat; add enough water to measure 1 cup. Place the pan across two burners set on medium-high heat. Add the drippings mixture and deglaze the pan, stirring and scraping up any browned bits with a wooden spoon. Strain into the gravy; simmer until slightly thickened, 10 minutes. Season to taste with salt and serve.

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Recent Reviews

This recipe was great and worth the extra time to make the broth. I did use drumsticks instead of wings for the broth so maybe less burning as a result. I dont understand how browning the parts more translates into a deeper color, as the color is derived mostly from the roux. I also agree that the porcini powder made a huge flavor difference. I made twice as much gravy for the number of diners and barely had any for the leftovers.

thirasa from prescott, az /

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This was an excellent recipe producing some of the best gravy I've tasted or made. The addition of porcini powder is brilliant. All my dinners were asking about the gravy as it was disappearing at a rapid rate.

steffano2 from Danville, CA /

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I was disappointed with this turkey gravy recipe. The oven temp as stated is too high--the drippings burn. Roast the turkey parts at 375 in order to save the drippings.The recipe as stated doesn't get the turkey parts as brown as they should be.Roast long enough to turn the turkey parts a deep mahogany, otherwise the gravy will be very light in color. Get your roux very dark as well. The 'cafe au lait' description isn't dark enough if you want the gravy to look and taste rich. Making the gravy ahead of time is a great idea but this recipe just doesn't hit the mark.